Boil the potatoes until tender, drain and return to the pot and cook briefly over a medium-low heat to dry out.Mash with milk and butter until smooth. Season to taste with salt, pepper and vinegar.Beat in the egg yolks and stir through the chicken. Shape into small ovals and refrigerate until firm.Beat the egg whites.Dip ovals into flour and shake off excess. Dip into egg whites and then breadcrumbs.Fill a medium-sized pot with sunflower oil and heat over medium-high heat.Fry the croquettes until golden, drain on paper towels. Serve with mayonnaise for dipping, and beers on the side.Text and image:FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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